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Homemade Chicken Tortilla Soup

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Easy 30-Minute Homemade Chicken Tortilla Soup. This healthy and nutritious soup is perfect for any night of the week!

Easy 30-Minute Homemade Chicken Tortilla Soup

SAVE THIS CHICKEN TORTILLA SOUP RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Shredded chicken, black beans, corn, and tomatoes, simmered in low-sodium chicken broth taste heavenly, and to make it even more delicious, top it with crunchy tortilla strips, diced avocados, and shredded cheese for a to-die-for meal!

Ingredients for Chicken Tortilla Soup

  • Olive oil
  • Onion
  • Garlic
  • Jalapeno pepper
  • Diced tomatoes
  • Black beans
  • Frozen corn
  • Shredded rotisserie chicken
  • Low-sodium chicken broth
  • Lime juice
  • Chili powder
  • Cumin
  • Bay leaves
  • Parsley flakes
  • Red pepper flakes
  • Salt and pepper
  • Corn tortillas
  • Cilantro, avocado, and shredded cheese for serving

How to Make Chicken Tortilla Soup 

Ingredients for Chicken Tortilla Soup

    1. Make the crispy tortilla strips: place the tortilla strips in a baking sheet and spray with olive oil. Bake in a 375 F oven for 15-20 minutes or until crispy and crunchy.

    2. Make the soup: heat the olive oil in a large Dutch oven or pot over medium-high heat, and saute the onions, jalapeno, and garlic until soft, about 4-5 minutes.

    3. Add the diced tomatoes, black beans, corn, chicken, lime juice, chili powder, cumin, bay leaf, parsley flakes, red pepper flakes, salt and pepper.

    4. Pour in the chicken broth and bring to a boil. Reduce the heat and simmer for 15 minutes.

    5. Serve with crispy tortilla strips, fresh cilantro, diced avocados, and shredded cheese on top.

How to Make Chicken Tortilla Soup 

Can I Freeze Chicken Tortilla Soup?

Yes, you can freeze the soup, but without the tortilla strips. Let the soup cool down completely, place in an airtight container, and freeze for up to 3 months. When ready to enjoy, let the soup thaw in the fridge overnight, and reheat in a pot on the stovetop.

The leftovers can be kept in the refrigerator for up to 4 days when stored in an airtight container.

What to Serve with Chicken Tortilla Soup?

This soup is a complete meal! Customize your toppings according to your liking. You can serve the soup with diced avocados, sliced jalapenos, tortilla strips, fresh cilantro, sour cream, shredded cheese, or your favorite toppings!

What to Serve with Chicken Tortilla Soup?

SAVE THIS CHICKEN TORTILLA SOUP RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Tortilla soup is not only delicious, but a healthy, and nutritious meal!

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Homemade Chicken Tortilla Soup

Homemade Chicken Tortilla Soup

Yield: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Shredded chicken, black beans, corn, and tomatoes, simmered in low-sodium chicken broth taste heavenly, and to make it even more delicious, top it with crunchy tortilla strips, diced avocados, and shredded cheese for a to-die-for meal!

Ingredients

For the tortilla strips:

  • 10 corn tortillas
  • Olive oil spray

For the soup:

  • 1 tbsp olive oil
  • 1 cup onion, diced
  • 1 jalapeno pepper, chopped
  • 3 garlic cloves, minced
  • 2 (14.5 oz cans) diced tomatoes
  • 1 (15 oz can) black beans, drained and rinsed
  • 2 cups shredded rotisserie chicken
  • 1 ½ cups frozen corn (I used fire-roasted frozen corn)
  • 4 cups low-sodium chicken broth
  • Juice of one lime
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 bay leaf
  • 2 tsp parsley flakes
  • 1 tsp red pepper flakes (or to taste)
  • 2 tsp salt
  • Ground black pepper to taste
  • Diced avocado, fresh cilantro, and shredded cheese for serving

Instructions

  1. Make the crispy tortilla strips: place the tortilla strips in a baking sheet and spray with olive oil. Bake in a 375 F oven for 15-20 minutes or until crispy and crunchy.
  2. Make the soup: heat the olive oil in a large Dutch oven or pot over medium-high heat, and saute the onions, jalapeno, and garlic until soft, about 4-5 minutes.
  3. Add the diced tomatoes, black beans, corn, chicken, lime juice, chili powder, cumin, bay leaf, parsley flakes, red pepper flakes, salt and pepper.
  4. Pour in the chicken broth and bring to a boil. Reduce the heat and simmer for 15 minutes.
  5. Serve with crispy tortilla strips, fresh cilantro, diced avocados, and shredded cheese on top.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 496Total Fat: 23gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 97mgCarbohydrates: 48gFiber: 9gSugar: 8gProtein: 31g

Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.

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